|Tender, Delicious Pasta|
Pasta made WITHOUT a machine is not so easy. My Nonna used to make pasta herself, and there was no machine. The traditional Italian Abruzzese housewife made the pasta with nothing more than a long, thin rolling pin and plenty of kneading action, resulting, I expect, in very strong forearms. I remember long strands of pasta hanging from improvised racks, flour everywhere, a big mess.
|Preparing to Make Pasta|
First I researched the kind of flour needed. I found in the Fairway Market the soft wheat "00" (doppio-zero) flour used by most Italian cooks to make pasta. Soft wheat 00 flour is silky smooth and similar to talcum powder in texture, slightly different than commonly used all-purpose flour found in every supermarket. Although I used this flour according to Hazan all purpose flour makes a fine product and is in some ways superior as the pasta has more body but is still very tender.
I also found out that semolina flour, or hard durum wheat flour, is not used in homemade pasta as it is very difficult for the home cook to work with. It is only suitable for factory made pasta. In fact, you will never find manufactured pasta made with soft wheat flour as it is much too delicate. Even those pastas that purport to be fresh, but are in a cellophane package, are not made with soft wheat. They are delicious but still made with durum wheat.
HOME MADE PASTA
|Pasta & Egg "Volcano"|
1 cup "00" or all purpose flour (approximate)
Makes approximately 3/4 of a pound of pasta, or three good-sized servings.
|Beating the Eggs|
|Cutting into Sections|
|Through the Roller, Over and Over|
|Flattened Dough in Machine|
|Ready for Machine!|
My pasta was very delicate, and held the sauce very well. I couldn't believe I made this pasta from scratch,, just like my Nonna did, so many years ago.